Healthier grilled chicken taco salad made with a rainbow of fresh veggies like grilled sweet corn, cherry tomatoes, crunchy romaine lettuce, creamy avocado, and spicy fresh jalapenos. Topped with grilled marinated chicken and a homemade spicy greek yogurt chipotle ranch dressing makes for a delicious, filling, protein packed salad that will leave you more than satisfied!

Grilled Chicken Taco Salad with Chipotle Ranch Dressing

One of my favorite summer meals as a child was homemade taco salad. My family’s recipe consisted of iceberg lettuce, ground beef, cheddar cheese, red onion, and kidney beans topped with a store-bought thousand island dressing and of course, nacho cheese Doritos. It was super delicious and I loved it, but it’s probably not all that healthy (I mean obviously).

Since we are all basically stuck inside right now I thought it would be fun to recreate some of my favorite childhood meals, starting with this ridiculously good and healthier version of my favorite taco salad.

What you’ll need to make this Healthier Grilled Chicken Taco Salad with Chipotle Ranch Dressing

(links below are the gluten free & celiac safe products I used in this recipe)

For the chicken

boneless skinless chicken breast
extra virgin olive oil
raw honey
limes
spices: chili powder, cumin, garlic powder, smoked paprika + cayenne pepper
kosher salt + freshly ground black pepper

For the chipotle ranch dressing

plain Greek yogurt
spices: garlic powder, onion powder, dried dill + chipotle chili powder
lime
kosher salt

For the salad + toppings

veggies: romaine lettuce, red onion, fresh cilantro, cherry tomatoes, jalapeno, grilled corn + avocado
sprouted pumpkin seeds
canned black beans
tortilla chips
roasted chickpeas

The Chicken

The chicken is marinated in a bit of olive oil, honey, fresh lime juice, chili powder, garlic powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. It’s basically like a really yummy chicken taco marinade. Make sure to let the chicken marinate for at least 30 minutes so it comes out super juicy and flavorful.

The Chipotle Ranch Dressing

The delicious, creamy, spicy ranch dressing is made with protein-packed Greek yogurt, garlic powder, onion powder, fresh lime juice, dried dill, kosher salt, and chipotle chili powder. It’s not too spicy, so if you want to heat things up a bit just add a little more chipotle chili powder.

The Toppings

This healthier grilled chicken taco salad is finished off with some sprouted pumpkin seeds, fiber-filled black beans, grilled corn, crunchy tortilla chips, roasted chickpeas, and sliced avocado to balance it all out.

More delicious gluten free recipes you’re sure to love!

If you make this Healthier Grilled Chicken Taco Salad with Chipotle Ranch Dressing, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Healthier Grilled Chicken Taco Salad with Chipotle Ranch Dressing (Gluten Free)

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Author: Emily Chave
Yield: 4 Servings 1x
Diet: Gluten Free

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Description

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

chicken

1 pound boneless skinless chicken breast
2 tablespoons extra virgin olive oil
1 tablespoon raw honey
juice from 2 limes
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
½ teaspoon kosher salt
freshly ground black pepper

chipotle ranch dressing

¾ cup plain Greek yogurt
¾ teaspoon garlic powder
¼ teaspoon onion powder
juice from ½ lime
½ teaspoon dried dill
¾ teaspoon chipotle chili powder
¼ teaspoon kosher salt, plus more to taste
2–4 tablespoons water, to thin dressing

salad

6 cups chopped romaine lettuce
½ cup diced red onion
½ cup freshly diced cilantro
1 ½ cups cherry tomatoes, quartered
1 jalapeno, seeded and diced
½ cup sprouted pumpkin seeds
1 (15 oz) can black beans, rinsed and drained
1 ½ cups grilled corn off the cob (about 3 large ears of corn, shucked and cleaned)
1–2 teaspoons extra virgin olive oil (for the ears of corn)

toppings

1 avocado, sliced
tortilla chips
roasted chickpeas
cilantro, for garnish

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Instructions

step 1

In a large bowl, add olive oil, honey, lime juice, chili powder, cumin, garlic powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. Mix until combined, then add chicken breasts and coat with marinade. Place in the fridge and let the chicken marinate for at least 30 minutes or until ready to use.

step 2

While the chicken is marinating make the dressing. In a medium bowl, combine the nonfat Greek yogurt, garlic powder, onion powder, fresh lime juice, dried dill, chipotle chili powder, kosher salt, and water. Mix well until combined. Taste and add more chipotle chili powder if you like it spicier. Place in refrigerator until ready to use.

step 3

When ready to grill the chicken and corn, preheat grill to 400 degrees. Drizzle corn with olive oil. Place chicken breasts and corn on preheated grill and close the lid. Turn corn occasionally until it is charred and cooked, about 10 minutes. Cook chicken breasts for 7 – 9 minutes per side or until they reach an internal temperature of 165 degrees. Cooking time will vary depending on the size of your chicken breasts, so be sure to check the internal temperature in the thickest part of the breasts using a meat thermometer.

step 4

While the chicken and corn are cooking, prep and chop the veggies for the salad. In a large bowl place the romaine lettuce, red onion, cilantro, cherry tomatoes, jalapeño, sprouted pumpkin seeds, and black beans.

step 5

Once the chicken and corn are done, allow them to cool. Cut the corn off the cob and add to the salad. Pour dressing over the salad and toss well. Cut chicken breasts into strips and lay on top of the salad. Add sliced avocado, tortilla chips, and roasted chickpeas. Garnish with cilantro.

Notes

adapted from ‘ambitious kitchen‘

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *